Greek Keftedes Recipe (Traditional Greek Meatballs)

Greek Keftedes (also spelled Keftethes) are classic Mediterranean meatballs made with seasoned ground meat, fresh herbs, and subtle spices. These juicy, crispy meatballs are traditionally served as part of a mezze platter, with pita and tzatziki, or enjoyed as a satisfying main recipe with rice or salad.

What Are Greek Keftedes?

Keftedes are Greek meatballs made from ground beef and pork (or sometimes lamb), blended with aromatic herbs like parsley and mint, spices like oregano, and often a splash of red wine vinegar for balance. They’re shaped into small balls and fried until golden-brown, giving them a crisp exterior and flavorful, tender inside.

Greek meatballs differ from regular meatballs because of their Mediterranean seasoning — mint, oregano, parsley — and the garlic-onion base that gives them a unique flavor profile.

Ingredients (Serves ~4–6)

🥩 Meatball Mix

• 500 g ground beef
• 200 g ground pork
• 1 medium red onion, grated
• 1 garlic clove, minced
• 150 g stale bread, soaked in water and squeezed dry
• 1 large egg
• 1½ tbsp fresh parsley, chopped
• 1½ tbsp fresh spearmint (or regular mint)
• 2 tbsp olive oil
• 1½ tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• Flour (for dredging)
• Oil (for frying)

How to Make Greek Keftedes (Step-by-Step)

1. Prepare the Meatball Mixture

In a large bowl, combine ground beef, ground pork, grated onion, garlic, soaked and drained bread, egg, parsley, mint, olive oil, red wine vinegar, oregano, salt and pepper. Use your hands to mix thoroughly for 5–10 minutes until well combined.

Cover and refrigerate the mixture for about 1 hour — this helps the flavors blend and makes shaping easier.

2. Shape and Dredge

Once rested, shape the mixture into small meatballs (about walnut size). Lightly dredge each ball in flour, shaking off excess — this helps achieve a crispy golden crust when frying.

3. Fry Until Golden

Heat oil in a deep skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are golden brown on all sides and cooked through. This usually takes about 8–10 minutes per batch.

4. Alternative Cooking Methods

If you prefer a lighter version, you can bake or grill the meatballs:

• Oven: Preheat oven to 200 °C (390 °F). Place un-floured keftedes on a greased baking tray about 1 inch apart, bake for ~20 minutes, and flip halfway.

Serving Suggestions

Greek keftedes are incredibly versatile and delicious with:

• Creamy tzatziki sauce or yogurt dip
• Warm pita bread
• Greek salad with olives and feta
• Rice pilaf or roasted vegetables

Serve them as an appetizer (meze) or pile them up for a satisfying main course.

Tips for Best Keftedes

✔ Don’t skip soaking the bread — it keeps the meatballs tender.
✔ Use fresh herbs for bright Mediterranean flavor.
✔ Resting the mixture improves texture and ease of shaping.
✔ Serve with a squeeze of lemon for extra zest.

Variations You Can Try

• Keftedes in Avgolemono Sauce: Greek meatball soup with egg-lemon sauce
• Keftedes Giouvetsi: Baked meatballs with tomato sauce and orzo pasta
• Add a touch of cumin or cinnamon for deeper Mediterranean aromatics